Condensed Mushroom Soup Recipe

  • Author: Christine Pittman
  • Prep Time: 3 minutes
  • Cook Time: 5 minutes
  • Total Time: 8 minutes
  • Yield: 2.5 cups 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American


One batch makes 2 and 1/2 cups which is approximately the amount you would get from two 10.5 ounce cans of condensed soup. You can halve or double the recipe.
To use in a casserole, use 1 and 1/4 cup of condensed mixture whenever a recipe calls for one can of condensed soup.
To eat this as a soup, mix condensed soup with equal amounts milk, heat, and serve (to prepare the entire batch as a soup, mix with 2 and 1/2 cups of milk, heat and serve).


  • 6 Tbsp. unsalted butter, cut into pieces
  • 6 Tbsp. all-purpose flour
  • 1 cup non-fat milk
  • 1 cup unsalted chicken stock
  • ¼ tsp. salt (or more to taste)
  • ¼ tsp. garlic powder
  • 2 cups finely chopped mushrooms


  1. In a medium saucepan over medium heat melt butter.
  2. Remove from heat. Whisk in flour until it forms a smooth paste.
  3. Drizzle in milk a bit at a time while whisking, making sure it stays smooth.
  4. Drizzle in the stock a bit at a time while whisking, making sure it stays smooth.
  5. Return to medium high heat. Stir until it comes to a boil and thickens.
  6. Remove from heat.
  7. Put mushrooms in a microwave-safe bowl. Microwave on high for 30 seconds at a time until all are softened.
  8. Stir mushrooms and any juices that are in the bowl into the soup mixture.